Spiced Cod One Pot (Printable Version)

Vibrant cod simmered with vegetables and warming spices. Easy one-pot Mediterranean main dish ready in 40 minutes.

# What You'll Need:

→ Seafood

01 - 4 cod fillets, skinless and boneless, about 5.3 oz each

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 14 oz canned diced tomatoes
07 - 5.3 oz baby spinach
08 - 1 lemon, sliced

→ Spices & Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 0.5 teaspoon ground coriander
12 - 0.25 teaspoon cayenne pepper, optional
13 - 1 teaspoon salt
14 - 0.5 teaspoon black pepper

→ Pantry

15 - 2 tablespoons olive oil
16 - 8.5 fluid ounces fish or vegetable stock

→ Garnish

17 - Fresh cilantro or parsley, chopped
18 - Lemon wedges

# Directions:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
02 - Add chopped onion and sauté for 3 to 4 minutes until softened.
03 - Stir in minced garlic, red bell pepper, and yellow bell pepper; cook for an additional 3 minutes.
04 - Add ground cumin, smoked paprika, ground coriander, cayenne pepper if using, salt, and black pepper. Stir thoroughly and cook for 1 minute until aromatic.
05 - Pour in diced tomatoes and fish or vegetable stock. Bring to a gentle simmer.
06 - Cover and cook for 8 to 10 minutes until vegetables are tender and sauce thickens slightly.
07 - Gently nestle cod fillets into the sauce and top with lemon slices. Cover and simmer for 8 to 10 minutes until cod is opaque and flakes easily with a fork.
08 - Add spinach and cook for an additional 2 minutes until just wilted.
09 - Transfer to serving bowls and garnish with fresh herbs and additional lemon wedges.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means less scrubbing and more time to actually enjoy your evening.
  • The spices build layers of warmth without overwhelming the delicate cod, so even picky eaters come back for seconds.
  • It looks impressive enough for company but comes together faster than ordering takeout.
02 -
  • Don't overcook the cod or it will turn rubbery, it's done the moment it flakes easily and looks opaque all the way through.
  • If your sauce looks too thick before adding the fish, splash in a bit more stock so the fillets have enough liquid to poach gently.
  • Use a wide enough pan so the fillets can sit in a single layer without crowding, this helps them cook evenly.
03 -
  • Pat the cod fillets dry with paper towels before adding them to the pan, it helps them sear slightly on contact and prevents excess moisture from thinning the sauce.
  • Taste the sauce before adding the fish and adjust the salt, spices, or acidity, because once the cod goes in it's harder to fiddle with seasoning.
  • Let the dish rest for a minute or two after cooking so the flavors settle and the sauce thickens just a touch more.
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